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Ingredients
Serves: 8

50g butter

60ml olive oil

250g chopped onions

1.5kg tomatoes - cored, peeled and quartered

20g chopped fresh basil leaves

salt and ground black pepper to taste

1L chicken stock

250ml double cream

8 sprigs fresh basil for garnish

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MethodPrep:10min › Cook:45min › Ready in:55min

Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken stock, reduce heat to low, and continue cooking 15 minutes.

Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to the boil. Reduce heat to low, and gradually mix in the cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

Cook's note

If tomatoes are not in season, good tinned tomatoes are better than mediocre fresh ones!

Peel fresh tomatoes by making a small 'X' on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.

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Reviews (22)

Made it healthier.
I didn't use butter or as much oil and used a spray instead to keep calories down. I added a teaspoon of granulated sweetner to bring out flavour of toms and it was delicious! Thanks x - 27 Jun 2011

i also want to do this as a starter for christmas dinner so igave it a go it went in one night a really nice tomato soup,filling tho so one big ladel per person will be enough i put one tube of tomato puree in as well for extra flavor .good luck its not hard to make - 02 Dec 2009